I had this recipe filed away and planned on posting it eventually. I decided to pull it out – and what a perfect time to do so – since I was forwarded a twitter link to an article on Dr. Fuhrman’s Blog about the health benefits of eating cherries. Cherries not only boast a distinctive flavor – ranging from sweet to tart – but this high-antioxidant fruit will help reduce inflammation, pain and may help you get a good night’s sleep. You can check out the full article here Diseaseproof.
These Cherry Macaroons are slightly tart, creamy, and nutty with a natural sweetness that keeps you coming back for more. These are also incredibly easy to make, it’s a perfect treat to make when you don’t have much time to spend in the kitchen. I thought they tasted great before, but somehow got even better after reading this article. I know you will enjoy eating this good-for-you treat as much as my family and I did.
I made another fruit paste as part of my growing fruit paste experiments. The dried cherries I used are slightly tart and I am really happy about the flavor they give these macaroons. However, if you prefer a sweeter variety try a differnet type of cherry. I definitely want to start macerating my fruits – without refined sugar of course – to try out in some healthy dessert recipes in the future.
These are nutrient-rich and delish, enjoy!
Cherry Almond Coconut Macaroons
Prep time: 10 minutes
Total time: 30 minutes
Yield: Makes 20
¼ cup light coconut milk
1 ½ cup unsweetened shredded coconut
¼ cup raw almonds
3 tbsp cherry paste
1 tsp pure vanilla extract
1 tsp almond extract
1. Preheat oven to 350 degrees F. Line a baking sheet with a nonstick baking mat or parchment paper. Place all ingredients in a food processor with an S-shaped blade and process until well combined.
2. Form mixture into 1 tablespoon mounds onto lined baking tray, 2 inches apart. Bake macaroons for 15 minutes or until golden brown on bottom and edges.
3. Let cool on sheet for 5 minutes. Transfer to wire racks, and cool completely.
4. Store in airtight container for up to a week.
Yield: About 1 cup
½ cup unsweetened dry cherries
Water for soaking
1. Cover cherries with cold water and soak for 4 hours.
2. Remove cherries and reserve water. Place cherries in blender or Cuisinart and process until smooth (I like to use my Cuisinart Mini Prep for this). Adjust consistency with some of the reserved water, if needed.
3. You can store cherry paste in an airtight container in a refrigerator for up to two weeks. Use as needed.